Creamy & Coconutty

The Coquito


Tropical Sunshine cocktail in a glass

Ingredients

  • 6 tablespoons Kasama Rum
  • 2⁄3 cup crushed cashews
  • 1 1⁄4 cups white chocolate chips 3⁄4 cup brown sugar
  • 1⁄2 cup granulated sugar
  • 1 1⁄2 cups all-purpose flour
  • 2 cups old fashioned oats
  • 2 cups shredded coconut
  • 1 1⁄2 sticks unsalted butter, room temperature 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract 1 t cinnamon
  • 3⁄4 t baking soda 3⁄8 t salt

Instructions

  1. Prep #1 — Measure cashews, crush, then place in a small bowl. Next, pour Kasama Rum into the same bowl, mix, and let soak at room temperature for 12 hours (or overnight). Following the soak, preheat oven at 300 degrees F and bake cashews for 12 minutes, remove from oven, and let cool. When cool, place cashews into a bowl. Next, place 2 cups shredded coconut onto a baking sheet, bake for 10 minutes (or until golden brown), remove to cool then proceed to Prep #2
  2. Prep #2 — Mix brown and granulated sugar together in a bowl. Sift flour, baking soda, cinnamon and salt into another bowl.
  3. In a stand mixer fitted with a paddle attachment, beat butter on medium-low speed until creamy, then add sugar mixture, followed by eggs and vanilla/coconut extracts, beating after each addition to combine, about 2 minutes total.
  4. Continue to mix on medium-low speed while adding flour mixture, then oats, then toasted coconut, then baked cashews, then white chocolate chips, about 2 minutes total.
  5. Chill dough in refrigerator for 3 hours, or chill in freezer for 30 minutes.
  6. Preheat oven to 350°F. Line baking sheet with parchment paper. Scoop the dough 13⁄4 tablespoon balls (#40 recommended) placing on cookie sheet, 3 inches apart.
  7. Bake 10-12 minutes or until lightly brown. Let cookies cool on baking sheet for 5 minutes, then move to a cooling rack for 10 minutes to fully set. Enjoy!
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